Use & Care
5 SERIES
Freestanding 30” W. Electric & 30” W. Induction Ranges
MANUAL
VER5301, CVER5301
VIR5301, CVIR5301
2
Congratulations and welcome an elite world of ownership. We hope you will enjoy and appreciate the care and attention we have put into every
detail of your new, state-of-the-art self-cleaning range.
Your range is designed to o er years of reliable service. This Use and Care Manual will provide you with the information you need to become
familiar with your product’s care and operation.
Your complete satisfaction is our ultimate goal. If you have any questions or comments about this product, please contact the dealer from
whom you purchased it, or contact our Consumer Support Center at 1-888-845-4641.
We appreciate your choice of our range and hope that you will again select our products for your other major appliance needs.
For more information about the complete and growing selection of products, visit us online at www.vikingrange.com
Congratulations
Table of Contents
Getting Started
Warnings and Important Safety Instructions _____________________________________________________________ 3
Before Using Range _________________________________________________________________________________ 7
Product Controls
Range Features _____________________________________________________________________________________ 8
Surface Operation
Cookware _________________________________________________________________________________________ 9
Elements / Indicator Lights __________________________________________________________________________ 10
Surface Cooking Tips _______________________________________________________________________________ 11
Surface Heat Settings _______________________________________________________________________________ 11
Common Noises While Cooking ______________________________________________________________________ 12
Oven Functions and Settings _________________________________________________________________________________ 12
Oven Features _____________________________________________________________________________________________ 13
Rack Positions _____________________________________________________________________________________________ 13
Using the Oven
Preheat __________________________________________________________________________________________ 13
BAKE (Two-Element Bake) ___________________________________________________________________________ 14
CONV BAKE (Convection Bake) _______________________________________________________________________ 16
TRU CONV (TruConvec™) ____________________________________________________________________________ 16
CONV ROAST (Convection Roast) _____________________________________________________________________ 19
CONV BROIL (Convection Broil) _______________________________________________________________________ 20
HI BROIL _________________________________________________________________________________________ 20
MED BROIL _______________________________________________________________________________________ 20
LOW BROIL _______________________________________________________________________________________ 20
Convection Dehydrate ______________________________________________________________________________ 22
Convection Defrost ________________________________________________________________________________ 22
Cleaning and Maintenance __________________________________________________________________________________ 22
Replacing Oven Lights ______________________________________________________________________________ 24
Self-Clean Cycle ____________________________________________________________________________________ 24
Door Removal _____________________________________________________________________________________ 25
Door Replacement _________________________________________________________________________________ 25
Troubleshooting ___________________________________________________________________________________ 26
Service Information _________________________________________________________________________________ 26
Warranty _________________________________________________________________________________________ 27
3
Warnings
Warning and Important Safety Instructions appearing in this manual are not meant to cover all possible conditions and situations that may
occur. Common sense, caution, and care must be exercised when installing, maintaining, or operating this appliance.
Always contact the manufacturer about problems or conditions you do not understand.
Recognize Safety Symbols, Words, Labels
WARNING
DANGER
Hazards or unsafe practices which WILL result in death
or severe personal injury
WARNING
Hazards or unsafe practices which COULD result in
death or severe personal injury
CAUTION
Hazards or unsafe practices which COULD result in
minor personal injury or property damage.
All safety messages will identify the hazard, tell you
how to reduce the chance of injury, and tell you what
can happen if the instructions are not followed.
TIPPING HAZARD.
To reduce the risk of the appliance tipping,
it must be secured by a properly installed
anti-tip bracket(s). To make sure the bracket
has been installed properly, look behind the
range with a ashlight to verify proper installation.
• This range can tip.
• Injuries to persons can result.
• Install anti-tip device packed with range.
• See installation instructions.
Re-engage anti-tip devices if range is moved.
CAUTION
This appliance is not to be used by persons (including children)
with reduced physical, sensory or mental capabilities, or lack
of experience and knowledge, unless they have been given
supervision or instruction concerning the use of the appliance
by a person responsible for their safety. Children should be
supervised to ensure that they do not play with the appliance.
CAUTION
BURN HAZARD
To avoid risk of injury, DO NOT touch the glass top or
the oven door during use or immediately after use.
These surfaces can get hot.
WARNING
To avoid risk of property damage, personal injury
or death; follow information in this manual exactly
to prevent a re or explosion, DO NOT store or use
gasoline or other ammable vapors and liquids in the
vicinity of this or any appliance.
WARNING
STATE OF CALIFORNIA PROP 65
The California Safe Drinking Water and Toxic Enforcement Act
requires the Governor of California to publish a list of substances
known to the state to cause cancer, birth defects or other
reporductive harm and requires busineses to warn customers of
potential exposure to such substances.
Self-clean ovens can cause low-level exposure to some of these
substances, including carbon monoxide, during the cleaning cycle.
Exposure can be minimized by venting with an open window or
using a ventilation fan or hood
CAUTION
Persons with a pacemaker or similar medical device should exercise
caution when standing near an induiction cooktop while it is in
use. Consult your doctor or the manufacturer of the pacemaker or
similar medical device for additional information about its e ects
with electromagnetic elds from an induction cooktop.
4
WARNING
ELECTRICAL SHOCK HAZARD
To avoid risk of injury or death, DO NOT touch a hot oven
light bulb with a damp cloth as the bulb could break.
Should the bulb break, disconnect power to the appliance
before removing bulb to avoid electrical shock.
WARNING
BURN OR ELECTRICAL SHOCK
HAZARD
To avoid risk of injury or death, Make sure all
controls are OFF and oven is COOL before
cleaning. Failure to do so can result in burns
or electrical shock.
CAUTION
To avoid sickness and food waste, DO NOT allow defrosted food to
remain in the oven for more than two hours.
CAUTION
You must carefully check the food during the dehydration
process to ensure that it does not catch re.
NOTICE
DO NOT turn the temperature control on during defrosting.
Turning the convection fan on will accelerate the natural defrosting
of the food without the heat.
WARNING
BURN HAZARD
To avoid risk of injury, DO NOT touch the glass. The oven
door, especially the glass, can get hot during usage.
CAUTION
To avoid risk of property damage, DO NOT use cast iron
cookware. Cast iron retains heat and may result in damaging the
rangetop.
WARNING
This range features a self-cleaning cycle. During this cycle, the
oven reaches elevated temperatures in order to burn o soil and
deposits.
A powder ash residue is left in the bottom of the oven after
completion of the self-clean cycle.
NOTE: DO NOT use commercial oven cleaners inside the oven. Use
of these cleaners can produce hazardous fumes or can damage the
porcelain nishes. DO NOT line the oven with aluminum foil or other
materials. These items can melt or burn during a self-clean cycle,
causing permanent damage to the oven.
CAUTION
DO NOT touch the exterior portions of the oven
after self-cleaning cycle has begun, since some parts
become extremely hot to the touch!
During the rst few times the self-cleaning feature is
used, there may be some odor and smoking from the
“curing” of the binder in the high-density insulation
used in the oven. When the insulation is thoroughly cured, this odor
will disappear. During subsequent self-cleaning cycles, you may
sense an odor characteristic of high temperatures.
KEEP THE KITCHEN WELL-VENTED DURING THE SELF-
CLEAN CYCLE.
WARNING
BURN HAZARD
When self-cleaning, surfaces may get hotter than usual,
therefore, children should be kept away.
CAUTION
FALLING HAZARD
DO NOT store items of interest to children over the unit.
Children climbing to reach items could be seriously injured.
Warnings
WARNING
NEVER use this appliance as a space heater to heat or warm the
room. Doing so may result in carbon monoxide poisoning and
overheating of the oven. DO NOT use the oven as a storage area for
food or cooking utensils.
5
Warnings
To Prevent Fire or Smoke Damage
•Be sure all packing materials are removed from the appliance before operating it.
•Keep area around appliance clear and free from combustible materials, gasoline, and other ammable vapors and materials.
•If appliance is installed near a window, proper precautions should be taken to prevent curtains from blowing over burners.
• NEVER leave any items on the rangetop. The hot air from the vent may ignite ammable items and may increase pressure in closed containers
which may cause them to burst.
• Many aerosol-type spray cans are EXPLOSIVE when exposed to heat and may be highly ammable. Avoid their use or storage near an appliance.
• Many plastics are vulnerable to heat. Keep plastics away from parts of the appliance that may become warm or hot. DO NOT leave plastic items
on the rangetop as they may melt or soften if left too close to the vent or a surface element.
• Combustible items (paper, plastic, etc.) may ignite and metallic items may become hot and cause burns. DO NOT pour spirits over hot foods. DO
NOT leave oven unsupervised when drying herbs, breads, mushrooms, etc; re hazard.
In Case of Fire
Turn o appliance and ventilating hood to avoid spreading the ame. Extinguish ame then turn on hood to remove smoke and odor.
• Cooking Surface: Smother re or ame in a pan with a lid or cookie sheet.
• NEVER pick up or move a aming pan.
•Oven: Smother re or ame by closing the oven door.
DO NOT use water on grease res. Use baking soda, a dry chemical or foam-type extinguisher to smother re or ame.
Child Safety
• To eliminate the hazard of reaching over hot surface elements, cabinet storage should not be provided directly above a unit. If storage is
provided, it should be limited to items which are used infrequently and which are safely stored in an area subjected to heat from an appliance.
Temperatures may be unsafe for some items, such as volatile liquids, cleaners or aerosol sprays.
•NEVER leave children alone or unsupervised near the appliance when it is in use or is still hot.
•NEVER allow children to sit or stand on any part of the appliance as they could be injured or burned.
•DO NOT store items of interest to children over the unit. Children climbing to reach items could be seriously injured.
• Children must be taught that the appliance and utensils in it can be hot. Let hot utensils cool in a safe place, out of reach of small children.
Children should be taught that an appliance is not a toy. Children should not be allowed to play with controls or other parts of the appliance.
Cooking Safety
• ALWAYS place a pan on a surface element before turning it on. Be sure you know which knob controls which surface element. Make sure the
correct element is turned on. When cooking is completed, turn element o before removing pan.
• NEVER leave a surface cooking operation unattended especially when using a high heat setting or when deep fat frying. Boilovers cause
smoking and greasy spillovers may ignite. Clean up greasy spills as soon as possible. DO NOT use high heat for extended cooking operations.
• NEVER heat an unopened container on the surface element or in the oven. Pressure build-up may cause container to burst resulting in serious
personal injury or damage to the appliance.
• Use dry, sturdy pot-holders. Damp pot-holders may cause burns from steam. Dishtowels or other substitutes should NEVER be used as
potholders because they can trail across hot surface elements and ignite or get caught on appliance parts.
•ALWAYS let quantities of hot fat used for deep fat frying cool before attempting to move or handle.
• DO NOT let cooking grease or other ammable materials accumulate in or near the appliance, hood or vent fan. Clean hood frequently to
prevent grease from accumulating on hood or lter. When aming foods under the hood turn the fan o .
• NEVER wear garments made of ammable material or loose tting or long-sleeved apparel while cooking. Clothing may ignite or catch utensil
handles.
• ALWAYS place oven racks in the desired positions while oven is cool. Slide oven rack out to add or remove food, using dry, sturdy potholders.
ALWAYS avoid reaching into the oven to add or remove food. If a rack must be moved while hot, use a dry potholder.
•ALWAYS turn the oven o at the end of cooking.
•Use care when opening the oven door. Let hot air or steam escape before moving or replacing food.
• NEVER use aluminum foil to cover oven racks or oven bottom. This could result in risk of electric shock, re, or damage to the appliance. Use foil
only as directed in this guide.
• PREPARED FOOD WARNING: Follow food manufacturer’s instructions. If a plastic frozen food container and/or its cover distorts, warps, or is
otherwise damaged during cooking, immediately discard the food and its container. The food could be contaminated.
• If you are “ aming” liquor or other spirits under an exhaust, TURN THE FAN OFF. The draft could cause the ames to spread out of control.
6
Utensil Safety
• Use pans with at bottoms and handles that are easily grasped and stay cool. Avoid using unstable, warped, easily tipped or loose-handled
pans. Also avoid using pans, especially small pans, with heavy handles as they could be unstable and easily tip. Pans that are heavy to move
when lled with food may also be hazardous.
• Be sure utensil is large enough to properly contain food and avoid boilovers. Pan size is particularly important in deep fat frying. Be sure pan will
accommodate the volume of food that is to be added as well as the bubble action of fat.
• To minimize burns, ignition of ammable materials and spillage due to unintentional contact with the utensil, DO NOT extend handles over
adjacent burners. ALWAYS turn pan handles toward the side or back of the appliance, not out into the room where they are easily hit or reached
by small children.
•NEVER let a pan boil dry as this could damage the utensil and the appliance.
•Follow the manufacturer's directions when using oven cooking bags.
• Only certain types of glass, glass/ceramic, ceramic or glazed utensils are suitable for rangetop surface or oven usage without breaking due to
the sudden change in temperature. Follow manufacturer's instructions when using glass.
• This appliance has been tested for safe performance using conventional cookware. DO NOT use any devices or accessories that are not
speci cally recommended in this guide. DO NOT use eyelid covers for the surface units, stovetop grills, or add-on oven convection systems.
The use of devices or accessories that are not expressly recommended in this manual can create serious safety hazards, result in performance
problems, and reduce the life of the components of the appliance.
Heating Elements and Glass Ceramic Cooking Surfaces
•Surface areas on or adjacent to the unit may be hot enough to cause burns.
•NEVER touch oven heating elements, areas near elements, or interior surfaces of oven.
• Heating elements may be hot even though they are dark in color. Areas near elements and interior surfaces of an oven may become hot enough
to cause burns.
• During and after use, DO NOT touch or let clothing or other ammable material contact surface of unit or areas near unit, heating elements, or
interior surfaces of oven until they have had su cient time to cool.
• DO NOT COOK ON BROKEN COOKING SURFACE – If cooking surface should break, cleaning solutions and spillovers may penetrate the broken
cooking surface and create a risk of electric shock. Contact a quali ed technician immediately.
Cleaning Safety
• Turn o all controls and wait for appliance parts to cool before touching or cleaning them. DO NOT touch the surface elements or surrounding
areas until they have had su cient time to cool.
• Clean appliance with caution. Use care to avoid steam burns if a wet sponge or cloth is used to wipe spills on a hot surface. Some cleaners can
produce noxious fumes if applied to a hot surface.
Self-Clean Oven
• Clean only parts listed in this guide. DO NOT clean door gasket. The door gasket is essential for a good seal. Care should be taken not to rub,
damage, or move the gasket. DO NOT use oven cleaners of any kind in or around any part of the self-clean oven.
• Before self-cleaning the oven, remove broiler pan, oven racks and other utensils and wipe up excessive spillovers to prevent excessive smoke,
are-ups or aming.
• This range features a cooling fan which operates automatically during a clean cycle. If the fan does not turn on, cancel the clean operation and
contact an authorized servicer.
• It is normal for the rangetop cooking surface of the range to become hot during a self-clean cycle. Therefore, touching the rangetop cooking
surface during a clean cycle should be avoided.
•NEVER leave your residence when the self-clean function is operating.
Important notice regarding pet birds:
NEVER keep pet birds in the kitchen or in rooms where the fumes from the kitchen could reach. Birds have a very sensitive respiratory system.
Fumes released during an oven self-cleaning cycle may be harmful or fatal to birds. Fumes released due to overheated cooking oil, fat, margarine
and overheated non-stick cookware may be equally harmful.
Warnings
7
About Your Appliance
• For proper oven performance and operation, DO NOT block or obstruct any of the vents located on the island trim (air grille).
• Avoid touching oven vent area while oven is on and for several minutes after oven is turned o . When the oven is in use, the vent and
surrounding area become hot enough to cause burns. After oven is turned o , DO NOT touch the oven vent or surrounding areas until they
have had su cient time to cool.
• Other potentially hot surfaces include rangetop, areas facing the rangetop, oven vent, surfaces near the vent opening, oven door, areas around
the oven door and oven window.
• The misuse of oven doors (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
Warnings
All products are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease which may have remained from the
manufacturing process. Before starting to cook, clean the range with a damp soapy sponge being careful to not squeeze excess amounts water
into openings around control panel or rear trim. There may be some burn o and odors on rst use of the appliance–this is normal.
Glass Rangetop
Clean your glass top before the rst time you use it. A thorough cleaning with a glass top cleaner is recommended.
Oven
IMPORTANT! Before rst use, wipe interior with soapy water and dry thoroughly. Then set the oven selector to bake, the thermostat to 450°F, and
operate for an hour.
All models include:
•A broad range of baking and broiling modes—up to eight cooking modes in all—to make even your most challenging baking projects a success
•Strong, wear-resistant glass ceramic surface for excellent cleanability
•Split baking and broiling elements—which reduces preheating time and provides greater control and more even heating
• A reversing fan which is two times larger than most on the market—this allows you to cook foods more thoroughly and evenly—even when
baking large quantities
•Four convection modes o ering greater air circulation to shorten cooking times and cook foods more evenly
•Three broiling modes including a new low-broil mode for delicate broiling and top-browning
•A pro led, concealed bake element for easier cleaning
Before Using Your Range
Radio Interference
This unit generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause
harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If
this unit does cause harmful interference to radio or television reception, which can be determined by turning the unit o and on, the
user is encouraged to try to correct the interference by one or more of the following measures:
• Reorient or relocate the receiving antenna
• Increase the distance between the unit and receiver
• Connect the unit into an outlet on a circuit di erent from that to which the receiver is connected.
NOTE: It is the user’s responsibility to correct any interfercence.
8
Electric Range Features
Induction Range Features
1. Interior oven light switch
2. Left rear element control knob
3. Left front element control knob
4. Oven function selector knob
5. Oven temperature control knob
6. Right rear element control knob
7. Right front element control knob
8. Island trim (Air grille)
9. Dual element 9” 2,500-watt/6” 1,000-watt element
10. One 6-1/2” 1,500-watt element
11. 800-watt “bridge” element between right front and right rear
elements
12. Two 7” 1,800-watt elements
13. Identi cation plate
14. Three heavy duty tilt-proof racks/Six rack positions
CLEAN OVEN
Quick Cook Elements
Thermal-Convection
SURFACE
2
1
3
4 5 6 7
11
8
10
9
12
14
13
CLEAN OVEN
MagneQuick™ Elements
SURFACE
21 3 4 5 6 7
8
11
10
9
R
E
A
R
F
R
O
N
T
H
OT
R
E
A
R
F
R
O
N
T
1. Interior oven light switch
2. Left rear element control knob
3. Left front element control knob
4. Oven function selector knob
5. Oven temperature control knob
6. Right rear element control knob
7. Right front element control knob
8. Four 9” Magna Quick Induction Elements 2300W / 3700W
9. Island trim (Air grille)
10. Identi cation plate
11. Three heavy duty tilt-proof racks/Six rack positions
9
Cooking Vessels
Each cook has his or her own preference for the particular cooking vessels that are most appropriate for the type of cooking being done.
Any and all cooking vessels are suitable for use on the electric range and it is not necessary to replace your present domestic vessels with
commercial cookware. This a matter of personal choice. As with any cookware, yours should be in good condition and free from excessive dents
on the bottom to provide maximum performance and convenience. For the induction range, cookware needs to be induction compatible and
completely magnetic on the bottom. Partial magnetic bottoms will not perform properly.
Note: When using big pots, it is recommended to use the front elements. There is more room in the front and potential cleanup of rear of
appliance due to staining or discoloration will be minimized.
Surface Operation
Choosing the Correct Cookware
INCORRECT CORRECT
Cookware must be centered and fully contact the
surface of the cooking element.
Use at-bottomed pans
Pans should meet or exceed the recommended
minimum size for the cooking element used.
Make sure pans sit completely on the cooktop surface
and not on the cooktop trim.
Cookware should be properly balanced. Pans with
heavy handles will tilt.
For induction ranges, cookware needs to be completely
magnetic on the bottom. Partial magnetic bottoms will
not perform properly.
10
Surface Operation
Electric Ranges
Single Front or Rear Element
Push in and turn the control knob counterclockwise to the desired setting. The element will cycle on and o to maintain
the desired heat setting. When nished, turn all controls to “OFF.”
Front and Bridge Element
Push in and turn the right rear control knob clockwise to the desired setting. The rear element and the bridge element
will cycle on and o to maintain the desired heat setting. When nished, turn all controls “OFF.”
Hot Surface Indicator Lights
The range has four hot surface indicator lights. They are located in the center of the glass rangetop. The hot surface indicator light will glow
red when the corresponding element is heated. The light will remain on after turning o the control knob until the corresponding element has
cooled to a safe temperature.
Induction Ranges
Induction Cookware
Induction cooking utilizes magnetic power which reacts with iron in the base of cookware, instantly transforming the pot or pan into the heat
source. The heat stops when the cookware is removed. Your cookware should be induction compatible and MUST have a magnetic layer of steel
for your induction cooktop to operate properly. The cookware should have a at, heavy magnetic bottom and straight sides with a diameter of 5”
(13 cm) to 12” (31 cm) to accommodate the various sized elements. The induction cookware should be in good condition and free from excessive
dents on the bottom to provide maximum performance and convenience. Cookware that is NOT suitable for your induction cooktop includes
pottery, glass, aluminum, copper, bronze, and any type of cookware with a footed base.
Rear and Front Elements
Push in and turn the control knob counterclockwise to the desired setting. The element will adjust the power output to maintain the desired
heat setting. The left front burner has a “Boost” feature. A boost of power is provided for 10 minutes and is used for quickly boiling water when
the element is turned to HI. When nished boiling, turn the control knob to Med HI to maintain the boil or to a lower setting for steaming,
warming, and simmering sauces.
Note: Induction cooking uses high powered induction elements for faster cooking performance. Some noise may be noticed by the high
powered induction elements. This is normal.
Induction Surface Indicator Lights
The surface indicator lights are located at the front of the glass cooktop. The indicator lights
are used to indicate activation, hot surface, and warnings.
HOT
REAR
FRONT FRONT
REAR
Indicator Light Reasaon
Solid The element is ON and sensing the proper cookware.
Fast continuous ash
without a pause
1. Element is OFF - hot surface.
2. Element is ON - cookware is not present or cookware is not
induction cookware. (See recommended cookware in “Before
Using Cooktop” section.)
Slow continuous ash The element is ON - surface temperature is very hot. The power
level is regulated to a lower temperature setting as the internal
temperature inside the cooktop has increased due to extended
use.
CAUTION
Metallic objects such as knives, forks, spoons, and lids should
not be placed on the induction surface since they can get hot.
DO NOT heat empty cookware or let cookware boil dry. The
cookware can absorb an excessive amount of heat very
quickly, resulting in possible damge to the cookware and
ceramic glass.
CAUTION
11
Heat Setting Use
Simmer Melting small quantities
Steaming rice
Simmering sauces
Low Melting large quantities
Med Low Low-temperature frying (eggs, etc.)
Simmering large quantities
Heating milk, cream sauces, gravies,and puddings
Med Sauteing and browning, braising, and
pan-frying
Maintaining slow boil on large qua
Med High High-temperature frying
Pan broiling
Maintaining fast boil on large quantities
High Boiling water quickly
Deep-fat frying in large utensil
Surface Cooking Tips
The minimum pot or pan (vessel) diameter recommended is 5” (13 cm). Use of pots or pans as small as 4” (10 cm) is possible but not
recommended.
Note: If ALL elements are turned to HI for a long period of time, the internal temperature inside the cooktop may rise, causing the cooktop to
turn o .
Surface Heat Settings
Note: The above information is given as a guide only. You may need to vary the heat settings to suit your personal requirements.
Surface Operation
Cooking Guide - Suggested Heat Setting
Food Start at Setting Complete at Setting
Rice Hi - cover, bring water to a boil Lo - cover, nish timing according to directions
Chocolate Lo - until melted
Candy Lo - cook
Pudding, pie lling Lo - cook according to directions
Eggs - in shell
fried
poached
Hi - cover, bring to boil
Hi - until pan is hot
Hi - bring water to boil
OFF - let set to desired doneness
Lo - Med, cook to desired doneness
Lo - nish cooking
Sauces Hi - melt fat Lo-Med, nish cooking
Soups, stews Hi - heat up liquid Lo-Med, nish cooking
Vegetables Hi - preheat skillet Lo-Med, nish cooking until desired tenderness is
reached
Breads - french toast, pancakes Med-Hi, preheat skillet Lo - cook to desired browness
Cooked cereals, grits, oatmeal Hi - cover, bring water to a boil Lo-Med, add cereal and cook according to directions
Bacon, sausages Hi - preheat skillet Med - cook to desired doneness
Swiss steaks Hi - melt fat,
Med-Hi - to brown meat
Lo - add liquid, cover, simmer until tender
Chicken, fried Hi - melt fat
Med-Hi - to brown crust
Lo - cook until tender
Hamburgers, pork chops Hi - preheat skillet Med - to brown meat and cook to desired browness
Pasta Hi - bring salted water to a boil, add
pasta slowly
Med - maintain boil until tender
Remember that induction cooking is instantaneous and boiling time is decreased when using the proper induction cookware.
12
Oven Functions and Settings
BAKE (Two-Element Bake) - Use this setting for baking, roasting, and casseroles.
CONV BAKE (Convection Bake) - Use this setting to bake and roast foods at the same time with minimal taste transfer.
TRU CONV (TruConvec™) - Use this bake setting for multi-rack baking of breads, cakes, and cookies.
(up to six racks of cookies at once)
CONV ROAST (Convection Roast) - Use this setting for roasting whole turkeys, whole chickens, hams, etc.
CONV BROIL (Convection Broil) - Use this setting to broil thick cuts of meat.
HI BROIL - Use this setting for broiling dark meats at 1” thickness or less when rare or medium doneness is desired.
MED BROIL - Use this setting for broiling white meats such as chicken or meats greater than 1” thick that would be over-browned in high
broil.
LOW BROIL - Use this setting for delicate broiling such as meringue.
SELF CLEAN - Use this function to clean oven.
Convection Dehydration (TRU CONV) - Use this function to dehydrate fruits and vegetables.
Convection Defrost (TRU CONV) - Use this function to defrost foods.
Note: For more information on oven functions see “Operation” section.
Surface Operation
Common Noises While Cooking
Potential Nose
A low humming noise Can occur when cooking at a high heat setting. The noise disappears or becomes quieter when the
heat setting is reduced.
Quiet humming The cookware may be too small for the cooking position or not suitable for induction
cooking. Uselarger cookware or move it to a di erent position on the cooking surface.
Quiet whistling This occurs when the cookware is empty. The noise should disappear when water or food is
added to the cookware.
High-pitched
whistling noises
These may occur if two cooking positions are used at the highest heat setting at the same
time. The whistling noises disappear or become quieter when the heat setting is reduced.
Crackling This occurs when using cookware made from layers of di erent material or when using
cookware of di erent sizes and di erent materials at the same time. How loud the noise
is may vary depending on the quantity of food you are cooking and the method you are
using.
Fan noise The cooktop is equipped with a fan that switches on automatically at high temperatures.
The fan may continue to run even after you have switched o the cooktop if the
temperature detected is still too high
Clicking Occasional clicking when activating or moving an item of cookware is completely normal.
Now and again, other completely random noises that have nothing to do with the
cookware may occur.
I hear noises while cooking?
Noises may be generated while using the induction cooktop depending on the properties of the base of the cookware, size of the cookware or
method of cooking. These noises are normal for induction technology. They do not indicate that there is a fault.
13
Oven Features
Rack Positions
Each oven is equipped with three racks. All ovens have six rack positions.
Position 6 is the farthest from the oven bottom. Position 1 is the closest to
the oven bottom. The racks can be easily removed and arranged at various
levels. For best results with conventional baking, DO NOT use more than
one rack at a time. It is also recommended, when using two racks, to bake
with the racks in positions 2 and 4 or positions 3 and 5.
Broil element
Oven light
6
5
4
3
2
1
T
ruConvec™ element
(behind bae)
Concealed bake element
(beneath oven bottom)
Oven light
Rack
Positions
WARNING
NEVER cover any slots, holes or passages in the oven bottom or
cover an entire rack with materials such as aluminum foil. Doing
so blocks air ow through the oven and may cause carbon
monoxide poisoning. Do not cook directly on the oven bottom.
Always use oven racks when cooking in the oven. Aluminum foil
linings or cooking on the oven bottom may trap heat, causing
damage to the oven bottom or a re hazard.
Using the Oven
Preheat
For best results, it is extremely important that you preheat your oven to the desired cooking temperature before
placing food items in the oven to begin cooking. In many cooking modes, partial power from the broiler is used
to bring the oven to the preheat temperature. Therefore, placing food items in the oven during the preheat
mode is not recommended. The Viking Rapid Ready™ Preheat System is engineered so that the oven is brought
to the desired set temperature in a manner which will provide the optimum cooking environment based on the
selected cooking mode in the shortest possible time.
For instance, the preheat mode for TruConvec™ is designed to be brought up to the set point temperature in a
di erent manner than the preheat mode for conventional bake. This is because TruConvec is designed for multi-rack baking. So it is extremely
critical that all rack positions have reached the desired cooking temperature. As a result, it is normal for oven to take slightly longer for the oven
to preheat to 350°F in TruConvec mode when compared to the amount of time it takes to preheat the oven cavity to 350°F in conventional bake
mode. Also, preheat time can vary based on some external factors such as room temperature and power supply. A signi cantly colder room
temperature or a power supply less than 240 VAC can lengthen the time it takes for the oven to reach the desired set temperature.
Rapid Ready Preheat provides one of the fastest preheat times - so your oven is ready to begin cooking when you are.
Pan Placement Tips
• When using large (15” x 13”) at pans or trays that cover most of the rack, rack
positions 2 or 3 produce the best results.
• When baking on more than one rack, it is recommended to use one of the
convection modes and the 2nd and 4th positions or the 3rd and 5th positions
for more even baking. When baking on three racks, use any combination of
positions 2, 3, 4, and 5 for more consistent results.
• Stagger pans in opposite directions when two racks and several pans are used
in conventional bake. If possible, no pan should be directly above another.
• Allow 1 to 2 inches of air space around all sides of each pan for even air
circulation.
Single Rack Pan
Placement
Multiple Rack Pan
Placement
OVEN
FUNCTION
OVEN
TEMPERATURE
14
Two element Baking
Because of variations in food density, surface texture and consistency, some foods may be prepared
more successfully using the conventional bake setting. For this reason, conventional baking is
recommended when preparing baked goods such as custard. Full power heat is radiated from the bake
element in the bottom of the oven cavity and supplemental heat is radiated from the broil element.
The user may nd other foods that are also prepared more consistently in conventional bake. It is
recommended to use this function for single-rack baking.
Baking Tips
• Make sure the oven racks are in the desired position before you turn on the oven.
• DO NOT open the door frequently during baking. If you must open the door, the best time is during the last quarter of the baking time.
• Bake to the shortest time suggested and check for doneness before adding more time. For baked goods, a stainless steel knife placed in the
center of the item should come out clean when done.
• Use the pan size and type recommended by the recipe to ensure best results. Cakes, quick breads, mu ns, and cookies should be baked in shiny,
re ective pans for light, golden crusts. Avoid the use of old, darkened pans. Warped, dented, stainless steel and tin-coated pans heat unevenly and
will not give uniform baking results.
• If baking with a large sheet pan, it is important to note that the large width of the sheet pan has the tendency to restrict the air ow in the oven
cavity. It is recommended to use Convection Bake to help better circulate the heat in the oven cavity when baking with a large sheet pan.
Using the Oven
two-element bake
To use BAKE function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the BAKE function and set the oven temperature control knob to the desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
15
Using the Oven
CONVENTIONAL BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Single Rack
Position
(Sm Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
10 - 12
30 - 35
12 - 15
30 - 35
25 - 30
35 - 40
15 - 20
15 - 20
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
2
2
2
350˚F (177˚C)
375˚F (191˚C)
375˚F (191˚C)
25 - 30
12 - 15
10 - 12
PASTRY
Cream pu s Cookie sheet 3 or 4 2 400˚F (204˚C) 30 - 35
PIES
Crust, un lled
Crust, lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
400˚F (204˚C)
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
350˚F (177˚C
10 - 12
55 - 60
12 - 15
35 - 40
35 - 40
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
9” round
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
2
2
2
2
400˚F (204˚C)
425˚F (218˚C)
375˚F (191˚C)
400˚F (204˚C)
375˚F (191˚C)
400˚F (204˚C)
400˚F (204˚C)
375˚F (191˚C)
25 - 30
10 - 15
55 - 60
35 - 40
60 -70
25 - 30
15 - 20
35 - 40
VEGETABLES
Baked potato
Spinach sou e
Squash
French fries
On rack
1 quart
casserole
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
2
2
2
2
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
425˚F (218˚C)
60 - 65
45 - 50
50 -55
20 - 25
16
Using the Oven
CONV BAKE (Convection Bake)
The bottom element operates at full power, and the top broil element operates at supplemental power.
The heated air is circulated by the motorized fan in the rear of the oven providing a more even heat
distribution. This even circulation of air equalizes the temperature throughout the oven cavity and
eliminates the hot and cold spots found in conventional ovens. A major bene t of convection baking is
the ability to prepare food in quantity using multiple racks—a feature not possible in a standard oven.
When roasting using this setting, cool air is quickly replaced, searing meats on the outside and retaining
more juices and natural avor on the inside with less shrinkage. With this heating method, foods can be
baked and roasted at the same time with minimal taste transfer, even when di erent dishes are involved,
such as cakes, sh or meat. The hot air system is especially economical when thawing frozen food. Use
this setting for baking and roasting.
TRU CONV (TruConvec™)
The rear element only operates at full power. There is no direct heat from the bottom or top elements. The
motorized fan in the rear of the oven circulates air in the oven cavity for even heating. Use this setting for
foods that require gentle cooking such as pastries, sou es, yeast breads, quick breads and cakes. Breads,
cookies, and other baked goods come out evenly textured with golden crusts. No special bakeware
is required. Use this function for single rack baking, multiple rack baking, roasting, and preparation of
complete meals. This setting is also recommended when baking large quantities of baked goods at one
time.
convection bake
TruConvec™
Convection Cooking Tips
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25°F (10°C) when using a convection
cooking function.
• Cooking times for standard baking and convection baking will be the same. However, if using convection to cook a single item or smaller load,
then it is possible to have 10-15% reduction in cooking time. (Remember convection cooking is designed
for multi-rack baking or cooking large
loads.)
• If cooking items which require longer than 45 minutes, then it is possible to see a 10-15% reduction in cooking time.
• A major bene t of convection cooking is the ability to prepare foods in quantity. The uniform air circulation makes this possible. Foods that can
be prepared on two or three racks at the same time include: pizza, cakes, cookies, biscuits, mu ns, rolls, and frozen convenience foods.
• Items cooked in a convection function can be easily over-baked. This being the case, it is usually a good idea to pull items out of the oven just
before they seem to be done. Items will continue to cook right after they are set out of the oven.
To use CONVECTION BAKE or TruConv function
1. Arrange the oven rack in the desired position before turning oven on.
2. Set the oven selector knob to the convection bake or TruConv function, and set the oven temperature control knob to desired temperature.
3. Close the door. Allow oven to preheat.
4. Once preheated, carefully place prepared item(s) on rack.
5. Close the door. Bake to desired cooking time and/or doneness.
17
CONVECTION BAKING CHART
Food Pan Size Single Rack
Position
(Lg Oven)
Temperature Time
(min.)
BREADS
Biscuits
Yeast loaf
Yeast rolls
Nut bread
Cornbread
Gingerbread
Mu ns
Corn Mu n
Cookie sheet
Loaf pan
Cookie sheet
Loaf pan
8” x 8”
8” x 8”
Mu n tin
Mu n tin
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
375˚F (191˚C)
375˚F (191˚C)
350˚F (177˚C)
375˚F (191˚C)
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
7 - 9
25 - 30
11 - 13
25 - 30
20 - 25
30 - 35
12 - 15
10 - 12
CAKES
Angel food
Bundt
Cupcakes
Layer, sheet
Layer, two
Pound
Tube pan
Tube pan
Mu n pan
13” x 9”
9” round
Loaf pan
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
35 - 45
45 - 55
16 - 20
40 - 50
30 - 35
60 - 65
COOKIES
Brownies
Chocolate Chip
Sugar
13” x 9”
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
325˚F (163˚C)
350˚F (177˚C)
350˚F (177˚C)
20 - 25
7 - 10
7 - 10
PASTRY
Cream pu s Cookie sheet 3 or 4 400˚F (204˚C) 30 - 35
PIES
Crust, un lled
Crust, lled
Lemon meringue
Pumpkin
Custard
9” round
9” round
9” round
9” round
6-4 oz. cups
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
325˚F (163˚C)
325˚F (163˚C)
325˚F (163˚C)
7 - 9
50 - 55
10 - 12
45 - 55
ENTREES
Egg rolls
Fish sticks
Lasagna, frozen
Pot pie
Green peppers,stu ed
Quiche
Pizza, 12”
Mac & cheese, frz
Cookie sheet
Cookie sheet
Cookie sheet
Cookie sheet
13” x 9”
Not recommended
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
375˚F (191˚C)
400˚F (204˚C)
350˚F (177˚C)
350˚F (177˚C)
350˚F (177˚C)
375˚F (191˚C)
350˚F (177˚C)
15 - 20
8 - 10
45 - 50
35 - 40
45 - 50
15 - 20
25 - 35
VEGETABLES
Baked potato
Spinach sou e
Squash
French fries
On rack
1 quart casserole
Cookie sheet
Cookie sheet
3 or 4
3 or 4
3 or 4
3 or 4
350˚F (177˚C)
325˚F (163˚C)
350˚F (177˚C)
400˚F (204˚C)
50 - 55
35 - 40
40 - 45
15 - 20
Using the Oven
18
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below for the causes and remedies for the most common problems. It is
important to remember that the temperature setting and cooking times you are accustomed to using with your previous oven may vary slightly
from those required with this oven. If you nd this to be true, it is necessary for you to adjust your recipes and cooking times accordingly.
COMMON BAKING PROBLEMS/REMEDIES
Problems Cause Remedy
Cakes burned on the sides
or not done in center
1. Oven was too hot
2. Wrong size pan
3. Too many pans
1. Reduce temperature
2. Use recommended pan size
3. Reduce number of pans
Cakes crack on top 1. Batter too thick
2. Oven too hot
3. Wrong pan size
1. Follow recipe, add liquid
2. Reduce temperature
3. Use recommended pan size
Cakes are not level 1. Batter uneven
2. Oven or rack not level
3. Pan was warped
1. Distribute batter evenly
2. Level oven or rack
3. Use proper pan
Food too brown on
bottom
1. Oven door opened too often
2. Dark pans being used
3. Incorrect rack positions
4. Wrong bake setting
5. Pan too large
1. Use door window to check food
2. Use shiny pans
3. Use recommended rack position
4. Adjust to conventional or convection setting as needed.
5. Use proper pan
Food too brown on top 1. Rack position too high
2. Oven not preheated
3. Sides of pan too high
1. Use recommended rack position
2. Allow oven to preheat
3. Use proper pans
Cookies too at 1. Hot cookie sheet 1. Allow sheet to cool between batches
Pies burned around edges 1. Oven too hot
2. Too many pans used
3. Oven not preheated
1. Reduce temperature
2. Reduce number of pans
3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough
2. Too many pans used
3. Oven not preheated
1. Increase temperature
2. Reduce number of pans
3. Allow oven to preheat
Using the Oven
19
CONV ROAST* (Convection Roast)
The convection element runs in conjuction with the inner and outer broil elements. The reversible convection fan runs at a higher speed in
each direction. This transfer of heat (mainly from the convection element) seals moisture inside of large roasts. A time savings is gained over
existing, single fan convection roast modes. Use this setting for whole turkeys, whole chickens, hams, etc. *Note: This function uses a high-speed
convection fan for optimum cooking performance. Some noise may be noticed from this high fan speed. This is normal. You can also roast foods
using bake settings. See the “Baking” section for additional information.
Roasting Tips
ALWAYS use a broiler pan and grid. The hot air must be allowed to circulate around the item being roasted. Do not cover what is being roasted.
Convection roasting seals in juices quickly for a moist, tender product. Poultry will have a light, crispy skin and meats will be browned, not dry or
burned. Cook meats and poultry directly from the refrigerator. There is no need for meat or poultry to stand at room temperature.
• As a general rule, to convert conventional recipes to convection recipes, reduce the temperature by 25˚ F (-3.9˚ C) and the cooking time by
approximately 10 to 15%.
• ALWAYS roast meats fat side up in a shallow pan using a roasting rack. No basting is required when the fat side is up. DO NOT add water to the
pan as this will cause a steamed e ect. Roasting is a dry heat process.
• Poultry should be placed breast side up on a rack in a shallow pan. Brush poultry with melted butter, margarine, or oil before and during
roasting.
• For convection roasting, DO NOT use pans with tall sides as this will interfere with the circulation of heated air over the food.
• If using a cooking bag, foil tent, or other cover, use the conventional bake setting rather than either convection setting.
• When using a meat thermometer, insert the probe halfway into the center of the thickest portion of the meat. (For poultry insert the
thermometer probe between the body and leg into the thickest part of the inner thigh.) The tip of the probe should not touch bone, fat,
or gristle to ensure an accurate reading. Check the meat temperature halfway through the recommended roasting time. After reading the
thermometer once, insert it 1⁄2 inch (1.3 cm) further into the meat, then take a second reading. If the second temperature registers below the
rst, continue cooking the meat.
• Roasting times always vary according to the size, shape and quality of meats and poultry. Less tender cuts of meat are best prepared in the
conventional bake setting and may require moist cooking techniques. Remove roasted meats from the oven when the thermometer registers 5˚
F (-15˚ C) to 10˚ F (-12˚ C) lower than the desired doneness. The meat will continue to cook after removal from the oven. Allow roasts to stand 15
to 20 minutes after roasting in order to make carving easier.
Using the Oven
CONVECTION ROASTING CHART
Food Weithg Time (min/lb) Temperature
BEEF
Rib Roast
Rare
Medium
Well Done
Rump Roast
Medium
Well Done
Tip Roast
Medium
Well Done
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
4-6 lbs
3-4 lbs
3-4 lbs
25
24
30
20
24
30
35
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
LAMB
Lamb Leg 3-5 lbs 30 325˚ F (163˚ C)
PORK
Pork Loin
Pork Chops (1” thick)
Ham (fully cooked)
3-5 lbs
1 lb
5 lbs
30
45-50 total time
15
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
POULTRY
Chicken, whole
Turkey, unstu ed
Turkey
Turkey, stu ed
Turkey, stu ed
Turkey breast
3-4 lbs
12-16 lbs
20-24 lbs
12-16 lbs
20-24 lbs
4-6 lbs
25
11
11
9-10
9-10
20
350˚F (177˚C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
325˚ F (163˚ C)
20
Using the Oven
CONV BROIL* (Convection Broil)
The top element operates at full power. This function is exactly the same as regular broiling with the
additional bene t of air circulation by the motorized fan in the rear of the oven. Smoke is reduced since
the air ow also reduces peak temperatures on the food. Use this setting for broiling thick cuts of meats.
*Note: This function uses a high-speed convection fan for optimum cooking performance. Some noise
may be noticed from this high fan speed. This is normal.
HI BROIL
Heat radiates from both broil elements, located in the top of the oven cavity, at full power. The distance
between the foods and the broil elements determines broiling speed. For fast broiling, food may be
as close as 2 inches (5 cm) to the broil element. Fast broiling is best for meats where rare to medium
doneness is desired. Use this setting for broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on and o to produce less heat for slow broiling. Allow about 4 inches
(10 cm) between the top surface of the food and the broil element. Slow broiling is best for chicken and
ham in order to broil food without over-browning it. Use this setting for broiling small and average cuts of
meat.
LOW BROIL
This mode uses only a fraction of the available power to the inner broil element for delicate top-browning.
The inner broil element is on for only part of the time. Use this setting to gently brown meringue on racks
3 or 4 in 3-4 minutes.
convection broil
High Broil
Medium Broil
Low Broil
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat 1-2 inches thick and is also more suitable for at pieces of meat.
Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains more juices and natural avor inside with less shrinkage.
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on cold broiler pan and grid. Place broiler pan in oven.
3. Set the oven function selector to desired broiling function and the temperature control knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open broil stop position. If open door broiling is used, the broil element does not
cycle on and o . With closed door broiling the broil element might cycle on and o if an extended broiling time is required. A built-in smoke
“eliminator” in the top of the oven helps reduce smoke and odors during closed door broiling.
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